Keto Apple Pie
Servings: 10 slices
Calories: 400kcal
An easy keto apple pie made with a zucchini filling.
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Ingredients
Crust
- 2 cups almond flour
- ¾ cup coconut flour
- ½ cup butter
- 4 oz cream cheese
- 1 medium egg
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Filling
- 6-8 medium zucchini
- ½ cup brown sweetener
- ½ cup butter
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg ground
- ¼ teaspoon ginger ground
- ¼ teaspoon all spice
- 1 teaspoon vanilla extract
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Egg wash
- 1 small egg beaten
Instructions
Make the pastry
- Place the almond & coconut flour, butter, cream cheese, xanthan gum, egg, salt and into a food processor and blend until you have a soft mixture.
- Scrap the mixture out of the processor and form into a ball.
- Cover the dough ball with parchment paper and place in the fridge. Chill for 45 minutes.
Make the filling
- Slice off top and bottom of zucchini and peel.
- Cut into thin slices about ¼ inch thick.
- Melt the butter in a large shallow pan on a medium heat.
- Add the spices, salt, vanilla extract and lemon juice and stir until mixed.
- Toss the zucchini slices into the pan and mix into the spiced butter.
- Cover and cook on a low heat for 15 minutes.
- Add the xanthan gum and cook for a further 15 minutes without the lid. Stir occasionally to ensure that the sauce and zucchini do not stick to the bottom of the pan.
- Remove from the heat and allow to cool.
Pie Assembly
- Remove the pastry dough from the fridge and cut the ball into two pieces (one for the base, the other for the pie lid)
- Roll out one of the dough balls in between two sheets of parchment paper to a size to cover an 8-inch pie dish. Begin rolling out from the center of the dough.
- Gently place the pastry in the bottom of a pie dish.
- Spoon the filling into the pie dish and place in the fridge to keep cool whilst you prepare the top of the pie.
- Roll out the 2nd piece of pastry to make a lid. You could roll it out as a pastry lid or use a cookie cutter to make shapes. Perhaps cut the rolled pastry into lengths to make a lattice.
- Place the pie crust/cut shapes/lattice on the top of the pie.
- Brush the top with egg wash.
- Bake at 180C/375F degrees for 45 – 50 minutes until the crust is golden.
- Check the pie after 25 minutes and if the edges are becoming too dark, cover the edges with foil to prevent burning.
- Once cooked, remove the pie from the oven and allow to cool before slicing.
- Serve with whipped cream or low carb vanilla ice cream.
Notes
Makes 10 slices at 8g net carbs a slice.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 15g | Protein: 9g | Fat: 36g | Fiber: 7g | Calcium: 91mg